This archive explores the often-misunderstood outer layer of cheese. From bloomy white moulds to washed and natural rinds, these posts unpack the microbiology, purpose, safety, and flavour impact of cheese rinds.
If you’ve ever wondered whether a rind is edible, why it smells the way it does, or what it actually does during ripening, start here.
Cheese etiquette explained. Learn how to cut, serve, pair, and enjoy cheese properly without ruining the board or the mood.
Cheese Etiquette 101 (How Not to be *That* Person at the Cheese Board) Read Post »
Babybel’s red wax isn’t meant to be eaten. Here’s what it’s made of, what happens if a toddler bites it, and when to worry.
Is It Safe For Toddlers To Eat Babybel’s Wax Rind? What parents need to know Read Post »
Yes, you can eat Brie rind. Discover the microbiology and organoleptic science behind Brie’s white mould exterior.
Can You Eat the Rind of Brie? A Microbiological & Sensory Deep Dive Read Post »
From its ability to shape a cheese’s texture to its impact on flavour, Geotrichum candidum is a cheesemaker’s secret weapon.
Using Geotrichum candidum To Make Wrinkly Rinded Cheeses Read Post »
In this post, we uncover the secrets of the Gruyère cheese rind. Read on to find out whether you can (and should) eat it.
Can You Eat The Rind of Gruyère Cheese? (Microbial Analysis) Read Post »
One of the most common questions I get asked is “can you eat cheese rinds?”. We will answer that question with examples from around the world.
Can You Eat Cheese Rinds? (23 Popular Cheese Examples) Read Post »
From Brie to Cheddar, cheese definitely has a story to tell. Get ready to discover the magic within the different parts of cheese!
The Different Parts of Cheese (Inside & Outside) Read Post »
You’ve all seen a wrinkly white cheese before right? Ever wondered asked yourself “Why is it so wrinkly?”. Read on for the answer.
Why Is My Cheese So Wrinkly? (What Is Geotrichum candidum?) Read Post »
